Thattai

Thattai is a very simple and quick snack recipe which  can be easily made at home. Usually I use home made rice flour. We can use store bought flour also. The original recipe has urad dhal flour added to rice flour. But I usually use fried gram dhal flour, as it is easily available in our kitchen. Fried gram dhal gives equally tasty thattais as urad dhal flour.

Ingredients:

To mix:

Raw rice flour - 2 cups

Fried gram dhal flour - 2 1/2 tbsp

Red chilli powder - 2 tsp

Sesame seeds - 1/2 tsp

Asafoetifa - 1/8tsp

Curry leaves - a few

Salt - 2 to 3 tsp (approx)

To add:

Butter - 1 tbsp 

Channa dhal soaked - 1 tbsp

Hot oil - 1 tbsp 

Water - as required

Oil - to fry

Method: 

Pre preparation:

Take half cup of fried gram dhal, grind it dry in a mixie jar, seive it and keep aside. (Use required flour and store the remaining in an air tight container for later use)

Soak channa dhal for 15-20 minutes. 

The butter should be in room temperature.(Make sure to keep it outside the fridge before you start).

Preparation:

In a pan, roast the raw rice flour for few minutes and seive it. 

In a mixing bowl add ingredients under "to mix". Mix them well with hands.

Drain and add soaked channa dhal and butter to it and mix well again. 

Keep mixing it gradually by adding water to make a soft dough.

Add one tbsp of hot cooking oil and combine it well.

Now the dough is ready. Make them in to small equal sized balls. 

Take a big butter sheet or aluminium foil or a plastic sheet. Place 6 -8 balls  by leaving intervals between each. 

Cover it with another plastic sheet and press them gently using a small flat bottomed vessel.

Make sure that u press gently. This will form  circle thattais and it should not be too thin or too thick.

Make two to three pricks in each thattai using a fork to avoid puffing.

Frying:

Heat oil in a wide bottomed pan.

Add 6 to 8 thattais at a time. 

Fry them in a hugh flame for few minutes and simmer it.

Do not flip the thattais immediately after putting in oil. Flip it once the bubbles settle a bit.

Fry till golden brown by gently flipping them. 

Remove them and drain once the bubbles in the oil settle completely.

Allow them to cool.

Repeat this in batches to finish.

Now the crispy thattais are ready.

Notes:

The amount of chilli powder and salt can be varied as needed. 

While making dough add enough water to make it smooth. 

We can check by pressing a  ball sized dough in to circle shape and the edges should be smooth.. If the edges are not smooth add little water to it. 

Two cups of flour gives aroud 32- 35 medium sized thattais.